Posts Tagged:

Cooking

There is no such thing as “no time to cook”, by taking yourself to the shops and purchasing a ready made meal means more time and less nutrients. Keep a well stocked strategically assembled store cupboard and be inventive last minute with rices, pastas,sauces,onions and garlic. Be experimental and don’t be scared, have fun with cooking and develop your back pocket recipes, these will soon be your last minute ’5 minute meals’. Food is fuel and for optimal performance we must eat a well balanced diet, you wouldn’t feed your petrol car diesel.

“No time to cook”

Spaghetti & Meatballs Supreme

I can’t take credit for this one as my fiancĂ©e created it using a simple BBC Food Recipe. But as a very basic skilled cook it turned out fantastic, well executed. I strongly advise optional ingredients of basil and red wine are used and also all of the ingredients are of a high quality that way achieving maximum flavour.

I also strongly recommend the wine used to for the meatball sauce is a good chianti found in any supermarket.

This recipe cooks ample to be frozen and used as more meals at a later date, very good convenience food.

http://www.bbcgoodfood.com/recipes/453623/spaghetti-and-meatballs

image

Oh but of course i had to add my own touch, garnished with truffle shaving, very optional.

Bon Apetit!

 

 

 

Wild Mushroom Reginette Pasta

This recipe was based with a particular ingredient in mind, the English winter truffle.I have very recently due to the English truffling season only just beginning, received my preordered truffle and have been for a while now, scheming how exactly I should cook it.

A shout out to the English Truffle Company at www.englishtruffles.co.uk for providing excellent quality produce and a speedy delivery.

Something everyone MUST try.

image

The dish that accompanied the truffle shavings must not be overpowering to the truffle so that the subtle musky, earthy flavour is not lost. I chose to do the simple wild mushroom tagliatelle but couldn’t source any fresh tagliatelle so just as good using the flat ribboned Reginette i chose a Wild Mushroom Reginette. Classic Italian Cuisine, as always.

This dish is so simple!!!! Done with preparation in less than ten minutes. Always prep well for an excellent finish, no searching for things in the last critical seconds.

TOTAL TIME TEN MINUTES!

Ingredients:

Quarter of a fresh lemon.

Hand full of flat leaf parsley

2 Cloves of garlic

Large knob of butter unsalted

180g Fresh Egg Reginette Pasta

2 tbsp olive oil

Salt and pepper

40g Parmesan/Parmigiana

Large handful of wild mushrooms (can be purchased from supermarkets finest sections)

NOW! Prep! Coarsely chop parsley and finely slice garlic ready to throw in pan together.

Instructions;

Step1) Bring salted water to boil ready for pasta and heat olive oil in fair sized non stick frying pan.

Step2) Drop mushrooms in medium hot pan toss around and add a third of butter, meanwhile drop pasta in to salted boiling water it will take no more than three minutes to over cook, so be aware of time.

3) The parsley should be thrown into pan with garlic remaining butter and a squeeze of lemon, tossing it all around in the pan add a squeeze of lemon.

4) By now two to three minutes should have passed and you can remove your pasta and drop it directly into the mushroom pan. Drop it a palm full of Parmesan. Move the ingredients around the pan and add a few tablespoons of starchy pasta water. The pasta should not stick together and should have a light saucy consistency.

Season with salt and pepper and serve.

Garnish with a small flourish of Parmesan.

Here I have pictures to help you visualise the process before attempting the recipe.

Mushrooms cooking in olive oil:

image

All of the ingredients cooking quick in olive oil and remainder of butter is melting creating an emulsion.

image

Then the pasta and pasta water is added seasoned with Parmesan, salt and pepper and shaken and tossed.. The finish product should look something quite spectacular, like this:

image

Now if you choose to splash out and add that extra depth flavour and elegance to the dish by shaving truffle slices on top your dish should look something more like this:

image

 

Bon apetit!

 

Feeding Mum

Treating mum to grilled honey and mustard chicken strips with buttered parsley new potatoes and a mixed salad of red pepper, cucumber, celery, orange, baby tomatoes, beet root and gherkin with a raspberry vinegar and olive oil dressing. This recipe really excites the taste buds with different tastes and textures in every bite.

I marinated the chicken fillets with mustard powder and clear runny honey for two hours before placing on the medium heated griddle pan.

Super Salad

 

Simple ideas, happy mommas!

Keith Floyd

Watching ‘Floyd on Spain’ on the Good Food Channel finding myself completely inspired by Keith Floyd. His style and personality on screen reached out to millions of budding chefs and inspired a generation. Big character and was rarely seen on camera without a glass of wine to hand. Sadly he passed away in 2009, Rest in peace Keith Floyd a chef who’s originality will never be forgotten.

Floyd

Simple Sumptuous Soup

Here is a recipe that i experimented with today, for a simple and luxurious soup which can be used as a starter or a meal in itself, served with a wedge of crusty bread.

Ingredients:
1 onion
1 leek
1 head of broccoli
100-150g Stilton (to taste)
2tbsp rapeseed oil
2tbsp porcini olive oil
Knob of butter
1 litre chicken or veg stock
Favourite bread cubed
Salt and Pepper
1 potato large
1 celery stick

Prep

1) Firstly chop the leek, onion, Celery, take the head away from the thick broccoli stalk and break apart then chop the potato into roughly 2cm cubes.

2) Heat up the rapeseed in a large saucepan add the onions on a medium heat and put on lid. Leave for five minutes allowing onions to steam and soften.

3) Add a small cup of water so the onions don’t burn on the pan then add in the celery leek and potato with a knob of butter. Leave on a low medium heat covered to sweat for five minutes.

4) Add the stock and leave to simmer on the same heat level for 15 minutes.

image

5) After that time add the broccoli heads minus any chunky stalks and cook for five minutes.

Stilton

6) Blitz mixture with a blender until it’s as smooth as desired. Then crumble in Stilton and stir in it will melt and slightly thicken the soup. Taste and season until you are happy with the final flavour of the dish, remember the Stilton will provide a salty element to the dish.

For the croutons just heat cubed bread on a warm pan drizzled with your desired oil. I chose porcini infused mushroom olive oil for an earthy wild mushroom kick but you can use normal olive oil, garlic etc. Be careful not to have the heat to high they will burn easily.

Broccoli & Stilton Soup

Good luck!